Place each chicken breast between two pieces of plastic wrap or parchment paper and pound with a meat mallet or rolling pin until about 1.5 cm thick. This ensures even cooking and juicy results.
Pat the chicken dry with paper towels to remove excess moisture, which helps with browning.
Heat a heavy skillet over medium-high heat until shimmering. Add a tablespoon of olive oil and wait until it just begins to smoke lightly.
Generously season each side of the chicken with salt, pepper, and smoked paprika, pressing the spices into the meat for better adhesion.
Lay the chicken breasts in the hot skillet, smooth side down, listening for a sizzle. Sear for 3-4 minutes until golden brown and slightly crispy.
Flip the chicken using tongs and cook for another 4-5 minutes, or until the internal temperature reaches 74°C (165°F). The meat should be firm but still juicy.
If the chicken browns too quickly, reduce the heat to medium; if it’s not browning, increase the heat slightly. Use an instant-read thermometer to check for doneness.
Remove the chicken from the skillet and transfer to a plate. Let it rest for 5 minutes to allow the juices to redistribute, ensuring each bite is moist and tender.
Meanwhile, squeeze fresh lemon juice over the rested chicken and sprinkle with chopped herbs and minced garlic for a bright, flavorful finish.
Slice the chicken breasts into thick strips, revealing a juicy, tender interior with a golden crust on the outside.
Serve immediately, drizzled with any pan juices and garnished with extra herbs or lemon wedges if desired. Enjoy your perfectly seared, juicy chicken!
